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Shrimp And Asparagus

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  Cooked shrimp 1 Pound, shelled, deveined
  Water chestnuts 1 Can (10 oz), drained, sliced
  Onion 1 Medium, sliced
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Diagonally sliced celery 1 Cup (16 tbs)
  Canned mandarin oranges 11 Ounce, drained (1 Small Can)
  Fresh asparagus 1 1⁄2 Pound, steamed
  Oil 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Sugar 2 Tablespoon
  Soy sauce 2 Tablespoon
  Cooked rice 2 Cup (32 tbs) (For Serving)

Prepare shrimp; set aside.
Drain and slice water chestnuts.
Arrange shrimp, chestnuts, onion, mushrooms, celery, oranges, and asparagus on large tray.
Heat oil in wok or skillet.
Add onion, celery, salt, pepper, and sugar; stir-fry until vegetables are tender but still crisp.
Add asparagus and shrimp; place water chestnuts and mushrooms over shrimp.
Sprinkle with soy sauce; place orange sections on top.
Cover; cook until mixture steams.
Reduce heat; simmer about 10 minutes.

Recipe Summary

Side Dish

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